Nora's Lighthouse Lamp Stew
A hearty, comforting stew reminiscent of the warm, inviting light of a lighthouse on a chilly evening. This rich, slow-simmered dish features tender beef and root vegetables, perfect for sharing after a long day.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Season beef cubes generously with salt and pepper. Brown the beef in batches on all sides, then remove with a slotted spoon and set aside.
- 3
Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
- 5
Return the beef to the pot. Add beef broth, diced tomatoes (undrained), carrots, celery, potatoes, pearl barley, bay leaves, and dried thyme.
- 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is fork-tender and the barley is cooked through.
- 7
Stir occasionally to prevent sticking. Taste and adjust seasonings (salt and pepper) as needed.
- 8
If the stew is too thin, uncover and simmer for an additional 15-30 minutes to reduce to desired consistency.
- 9
Remove bay leaves before serving. Ladle the hearty stew into bowls and garnish with fresh chopped parsley.
- 10
Serve hot with crusty bread for dipping.